SweetsEmily BrownComment

No-Churn Mango Pineapple Sherbet

SweetsEmily BrownComment
No-Churn Mango Pineapple Sherbet

As promised, here is the no-churn version of my mango pineapple sherbet

It's a *sherbet* that this frozen treat won't last a week in your freezer. 

I would have called this sorbet, which sounds fancier, but I couldn't think of a pun using that word. 

Speaking of, 1 week is how long this fresh, home made sherbet will last in your freezer.

This is my favorite frozen dessert, even over chocolate ice cream, which is saying a lot! Pour a couple tablespoons of spiced rum over it, and you will swear off store-bought sherbet for good. 

This recipe is how I discovered I am quite allergic to mango! that is why in the pictured sherbet, there is no mango. So sad, because this is really the best thing I have had in awhile. It makes it almost worth it to tease death, but not quite. 

If you just-so-happen to be allergic to mango as well, I feel your pain. Omit the mango from this recipe, it isn't worth the swollen face.

Make sure that when you make your sherbet, your pineapple is plenty ripe. There is an enzyme in under-ripe  pineapple that causes mouth pain. The color on the outside of the pineapple doesn't really matter, because it will stay mostly green even after it is ripe. 

There are two ways to see if the fruit is ripe: 1. Smell the base of the fruit. If ripe, it will have a very pineapple, almost floral odor. 2. The leaves at the top of the fruit will pull out easily.

If you are making this for a party, the refreshing sweetness and sourness of this sherbet would pair gorgeously with the spiciness and heaviness of my piped jalapeño poppers! I can't think of anything fancier to bring to the Super Bowl.


Yield: Since every fruit is different and each person trims fruit a little differently, yield will vary. This also means ingredient amounts will vary slightly, so make sure to have a little extra on-hand.


  • 1 (6 lb.) pineapple (making sure it is quite ripe)
  • 1 (1 lb. mango)
  • 1/2 cup heavy whipping cream
  • 1 1/2 cup sugar
  • 2 teaspoon fresh lemon juice
  • Rock salt and ice for ice cream maker


Chop off each end and carve woody exterior off of pineapple, making sure to remove most of the eyes, and trim meat from around the core. Dice fruit.

Peel mango and dice.

Blend pineapple on high for 3-4 minutes or until completely smooth, and push through a wire mesh strainer into a large measuring cup to remove the little fibers that are in pineapples (unless you don't mind that). Blend the mango well also, and after measuring, add all fruit puree to a mixing bowl.

Here is where the varying begins. For every 4 cups of fruit puree you have, add 1 cup sugar, 1/4 cup heavy whipping cream, ,and 1 teaspoon lemon juice. mix well with a whisk.

Pour mixture into a metal, glass, or ceramic container. Cover with plastic wrap and place in freezer. Return every 30 minutes to scrape sides and mix until mixture has hardened. Serve immediately, or save for later.

Here is a pin-able photo for Pinterest (below)!